Made with beef, turkey or even lentils, meatloaf is always a palate pleaser. Try one of our 25 recipes for a new twist on this classic favorite. Add cheddar cheese or a drizzle of barbeque sauce. Serve it with a side of mashed potatoes or on a thick slice of sourdough bread. But whatever you do, don't forget to let your loaf rest.
- Mighty Meaty Meatloaf
- Dad's Meatloaf with Tomato Relish
- Meatloaf with Tomato Gravy
- Emeril's Most Kicked-Up Meatloaf Ever
- Mr. John's Meatloaf
- Tex-Mex Meatloaf with Chipotle Chile Glaze and Cheddar Mashed Potatoes
- Little Mozzarella-Stuffed Meatloaves
- Asian Pork Meatloaf with Red Wine-Mushroom Gravy
- Italian Meatloaf
- Bacon-Cheddar Meatloaf
- Cornbread Stuffed Meatloaf
- Stuffed Meatloaf
- Lamb and Veal Meatloaf: Polpettone
- Cheeseburger Meatloaf and Sauce
- Mom's Turkey Meatloaf
- Pancetta and Turkey Meatloaf Sandwiches
- Turkey Meatloaf
- Slimmed Down - Turkey-Spinach Meatloaf
- Roasted Vegetable Meatloaf with Balsamic Glaze
- Veronica's Veggie Meatloaf with Checca Sauce
- Meatless Meatloaf with Mushroom Gravy
Five Tips for Mastering Meatloaf
- Use a light hand when mixing; overworking the mix makes for tough meatloaf.
- Moisten your hands lightly with a thin coat of oil when mixing so the meat doesn't stick to your fingers.
- Check seasonings by frying up a small patty of the mixture and tasting it.
- You can make meatloaf either in a loaf pan or free-form. Free-form meatloaves have a crust all around; loaf-pan meatloaves have a more "steamed" texture. It's strictly a matter of preference.
- Let your meatloaf rest for about 10 minutes after it comes out of the oven; it will hold together better when slicing.